Olive Cheese Bread – French bread topped with a creamy, cheesy olive mixture and baked until the cheese melts and starts to brown. The perfect side dish for pasta night!
I’m not sure if you guys have noticed but I haven’t really been in a sugary mood lately. (Which is a complete lie because I killed a box of Confetti Cake Pop Tarts in less than 24 hours this weekend. But I just don’t feel like making anything sugary.) So I’m going to apologize in advance if this week is a little more savory than you’re used to. Let’s blame all the Christmas cookies.
This is one of my all-time favorite breads but I very rarely make it because I’m the only one is the house that likes it. I found myself with an extra can of black olives recently and knew what they were destined for.
I can’t even begin to describe how amazing this bread is. It’s cheesy and crunchy and salty. It’s pure heaven. Monterey Jack is one of my least favorite cheeses but it works here with the olives. I’ve also used mozzarella in this and it’s just as good.
My kids won’t eat olives so I normally halve this recipe and then use the other half of the bread for cheesy garlic bread. Perfect for spaghetti nights!
Ingredients for Olive Cheese Bread
- French bread
- Monterey Jack cheese
- Ripe black olives
- Green onions
- Mix together butter, mayonnaise, Monterey Jack cheese, black olives and green onions until well combined
- Spread onto French bread that has been halved lengthwise
- Bake at 325F for 25 – 30 minutes, or until cheese is melted and started to brown
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Olive Cheese Bread
adapted from The Pioneer Woman
- 1 loaf french bread
- ½ cup (1 stick) butter, softened
- ½ cup mayonnaise
- 2 cups (8 ounces) Monterey Jack cheese, shredded
- 2 6-ounce cans ripe black olives, roughly chopped
- 2 stalks green onions, sliced
- Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325F for 25 to 30 minutes or until cheese is melted and browning.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 9mgSodium: 534mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 6g
Erin @ Dinners, Dishes, and Desserts says
I love olives – I could eat them by the can! I have turned my 6 year old into an olive fiend too – can’t wait to make this with him. My hubby will not come within 6 feet of it, so more for us!
cheese and bread, perfect. I simple LOVE bread I recently made focaccia with black olives and now I’m regreting that I didn’t add cheese
Megan @ Country Cleaver says
Olives, cheese and carbs – three things that when put together would not be unfortunate!! YUM!
Living The Sweet Life says
How can anyone go wrong with olives, bread and cheese – – I MUST make this a-sap. I think this is calling my name for dinner tonight!!
Pam @ The Meltaways says
This is a fave of mine – I did a lightened up version that saved some calories and was still to die for. Thinking I need to make it again soon!
Cassie @ bake your day says
NOTHING wrong with savory, especially when it includes bread. This looks perfect!
Ok, now this is really starting to get weird! Just made this last night – but, I used the green olives as well. Diddn’t like it – waaay to salty! And, I love salt. Will try it again with just the black. It looks soo good!
That’s so funny! :P Maybe rinsing the olives before you chop them would help remove some of that salt?
Julie @ Table for Two says
Oh yum!! Love the olives and cheese combo!
Katrina @ In Katrina's Kitchen says
Oh my heck. I would make this but I would have to eat it all by myself since no one else in my family likes olives. Hmmm…I need to make this.
Katrina @ Warm Vanilla Sugar says
This bread sounds so yummy! Big fan right here :)